Tofu scramble delivers all the satisfaction of traditional egg scrambles without any animal products. This plant-powered breakfast combines the rich yellow color from turmeric with savory herbs and spices while maintaining the perfect soft texture you expect from a morning scramble.
The secret lies in balancing nutritional yeast’s umami with turmeric’s earthy warmth, while black salt (kala namak) provides that distinctive eggy flavor many crave.
This protein-packed breakfast represents a breakthrough that emerged in the 1960s and 1970s with the rise of vegetarianism in Western countries, evolving considerably through the 1990s when nutritional yeast became a common addition, providing that subtle cheesy flavor we now expect.
Savory Tofu Scramble with Garlic, Onions, and Black Salt
Equipment
- 1 Large non-stick skillet or cast-iron pan
- 1 Spatula or wooden spoon
- Measuring spoons
- Measuring cups
- 1 Cutting board
- 1 Chef's knife
- 1 Small bowl (for mixing spices)
- Paper towels or clean kitchen towel
- 1 Tofu press
- 1 Heavy skillet (for pressing tofu if no press available)
Ingredients
- 1 block 14 oz firm tofu
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 red bell pepper chopped
- 2 cups fresh spinach
- 3 tbsp nutritional yeast
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon black salt Kala namak
- ¼ teaspoon black pepper
- Salt to taste
- ¼ cup fresh chives or green onions chopped (for garnish)
Instructions
- Begin by pressing your tofu for 15-20 minutes to remove excess moisture—either use a tofu press or wrap in paper towels and place under a heavy skillet.
![Block of tofu wrapped in paper towel and pressed in a cast iron skillet on a marble countertop, ready for a vegan tofu scramble.]()
- While the tofu drains, heat olive oil in a large non-stick skillet over medium heat.
![Heating olive oil in a cast iron skillet on a gas stove, prepping the pan for vegan tofu scramble or sautéed vegetables.]()
- Add the diced onion and cook for 2-3 minutes until it begins to soften and turn translucent.
- Add the chopped bell pepper and continue sautéing for another 3-4 minutes until vegetables have softened but still maintain a slight crunch.
![Sautéed colorful bell peppers and onions in a cast iron skillet, seasoned and stirred with a wooden spoon for a vegan breakfast hash or tofu scramble.]()
- Crumble the pressed tofu into the pan with your hands, creating varying bite-sized pieces that resemble scrambled eggs—some larger chunks mixed with smaller crumbles.
![Adding cubed tofu to a skillet of sautéed bell peppers and onions for a hearty vegan tofu scramble.]()
- Add the nutritional yeast, turmeric, garlic powder, black salt, and black pepper, stirring gently to coat the tofu evenly with the seasonings.
![Sprinkling turmeric over tofu cubes, bell peppers, onions, and herbs in a cast iron skillet to season a vegan tofu scramble.]()
- Cook for 8-10 minutes, stirring occasionally until the tofu is heated through and slightly browned at the edges.
- In the final 2 minutes of cooking, fold in the fresh spinach and cook just until wilted.
![Adding fresh spinach to a skillet of cooked tofu scramble with turmeric, bell peppers, and onions for a healthy vegan breakfast.]()
- Taste and adjust seasonings as needed, adding more black salt for egginess or nutritional yeast for cheesiness.
- Serve hot, garnished with fresh chives or green onions.
![A plate of vegan tofu scramble topped with fresh basil leaves, halved cherry tomatoes, and chopped green onions, served on a matte gray plate with a fork. In the background, there’s a glass of orange juice, whole cherry tomatoes, and sliced avocado on a wooden cutting board, all set on a rustic wooden table.]()
Notes
Expert TipsÂ
Transform this classic tofu scramble into something extraordinary with these professional techniques: Â Marinated Tofu Variation
Marinate your crumbled tofu in a mixture of vegetable broth, tamari, and a splash of apple cider vinegar for 30 minutes before cooking. This extra step infuses deeper flavor and improved texture that elevates the entire dish. Â Mediterranean Scramble
Add chopped sun-dried tomatoes, Kalamata olives, and dried oregano during cooking, then finish with fresh basil and a sprinkle of dairy-free feta for a Mediterranean-inspired breakfast that brings the flavors of southern Europe to your morning routine. Â Breakfast Burrito Filling
Use the tofu scramble as a protein-packed filling for breakfast burritos by wrapping in a warm tortilla with avocado slices, salsa, and vegan cheese for a portable breakfast that will keep you satisfied until lunch. Â Serving & Pairing
This versatile tofu scramble works beautifully for breakfast, brunch, or breakfast-for-dinner occasions. Â Serving Suggestions
This tofu scramble keeps well and can be repurposed for quick meals over several days if stored properly.
- Press the tofu well to remove excess moisture for the best texture—this ensures it will absorb flavors better.
- For varying texture that more closely mimics eggs, process one-third of the tofu in a food processor until smooth before adding to the pan.
- Don't skip black salt (kala namak) as it provides the distinctive egg-like sulfur flavor that makes tofu scramble authentic.
- Monitor your heat—keep it at medium to prevent moisture from evaporating too quickly.
- Allow the edges to crisp slightly before stirring for textural contrast.
- Don't overcrowd the pan or you'll end up steaming rather than sautéing the tofu.
- A splash of fresh lemon juice added at the end brightens all the flavors.
Transform this classic tofu scramble into something extraordinary with these professional techniques: Â Marinated Tofu Variation
Marinate your crumbled tofu in a mixture of vegetable broth, tamari, and a splash of apple cider vinegar for 30 minutes before cooking. This extra step infuses deeper flavor and improved texture that elevates the entire dish. Â Mediterranean Scramble
Add chopped sun-dried tomatoes, Kalamata olives, and dried oregano during cooking, then finish with fresh basil and a sprinkle of dairy-free feta for a Mediterranean-inspired breakfast that brings the flavors of southern Europe to your morning routine. Â Breakfast Burrito Filling
Use the tofu scramble as a protein-packed filling for breakfast burritos by wrapping in a warm tortilla with avocado slices, salsa, and vegan cheese for a portable breakfast that will keep you satisfied until lunch. Â Serving & Pairing
This versatile tofu scramble works beautifully for breakfast, brunch, or breakfast-for-dinner occasions. Â Serving Suggestions
- Serve alongside avocado toast on whole grain bread for a complete protein-rich breakfast
- Wrap in a warm tortilla with salsa and vegan cheese for a breakfast burrito
- Pair with roasted breakfast potatoes and fresh fruit for a hearty weekend brunch
- Present in small cast iron skillets topped with microgreens and a sprinkle of smoked paprika for a restaurant-worthy presentation
- Serve as part of a complete plant-based breakfast board with roasted potatoes, fresh fruit, and tempeh bacon
- Fresh-pressed orange juice
- Hot coffee with a splash of oat milk
- Turmeric latte for complementary flavors
- Mimosa for weekend brunches
This tofu scramble keeps well and can be repurposed for quick meals over several days if stored properly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a tablespoon of water to prevent drying, and gently warm in a covered skillet over low heat
- This scramble also freezes surprisingly well—portion into freezer-safe containers and thaw overnight in the refrigerator before reheating
- Repurpose leftovers in a wrap, grain bowl, or stuffed in a baked sweet potato for a quick weekday meal
- Calories: 180 per serving
- Protein: 12g per serving
- Fiber: 3g per serving
- Fat: 10g per serving (primarily from olive oil and tofu)
- Carbohydrates: 8g per serving
- Iron: 15% DV per serving
- Calcium: 20% DV per serving
